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Daube Glace

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Daube Glace is a sophisticated French appetizer that transforms leftover pot roast into a delicate, savory jelly. This dish features a clear, aromatic consomme infused with lemon, vinegar, and a hint of cayenne pepper for warmth. The broth is clarified and set with gelatin, suspending tender shreds of beef in a translucent, flavorful matrix. It offers a refreshing contrast to heavy meals, with a clean, bright taste that highlights the quality of the meat and stock. Ideal for holiday spreads, luncheons, or as a light starter before a rich dinner, it brings a touch of old-world elegance to your table. Serve chilled on a crisp lettuce leaf with a dollop of mayonnaise or a tangy remoulade for the perfect bite.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 20.8
Dietary: Gluten-free
Description
Daube Glace is a sophisticated French appetizer that transforms leftover pot roast into a delicate, savory jelly. This dish features a clear, aromatic consomme infused with lemon, vinegar, and a hint of cayenne pepper for warmth. The broth is clarified and set with gelatin, suspending tender shreds of beef in a translucent, flavorful matrix. It offers a refreshing contrast to heavy meals, with a clean, bright taste that highlights the quality of the meat and stock. Ideal for holiday spreads, luncheons, or as a light starter before a rich dinner, it brings a touch of old-world elegance to your table. Serve chilled on a crisp lettuce leaf with a dollop of mayonnaise or a tangy remoulade for the perfect bite.
Ingredients
  • 21 1/2 ounce Consomme
  • 1/2 can Water
  • 1/2 Lemon, cut in half
  • 1 tablespoon Vinegar
  • 1/2 teaspoon Cayenne pepper
  • 3/4 teaspoon Worcestershire sauce
  • 2 Stalks Celery, cut in
Directions
  1. 1
    In a large covered pot, combine consomme, 1/2 can water, lemon halves, vinegar, cayenne pepper, Worcestershire sauce, celery, chopped onion, green pepper, salt, Tabasco sauce, and garlic.
  2. 2
    Simmer the mixture gently for 1 1/2 hours to infuse the flavors.
  3. 3
    Strain the stock through a fine-mesh colander or cheesecloth to remove all solids, discarding the vegetables and lemon.
  4. 4
    In a small saucepan, bloom unflavored gelatin in 1/2 cup cold water, then melt over low heat until completely dissolved.
  5. 5
    Shred 1 lb of leftover pot roast into fine strands.
  6. 6
    Mix the shredded meat into the melted gelatin solution.
  7. 7
    Stir the meat-gelatin mixture into the strained hot consomme.
  8. 8
    Pour the mixture into an 8x8 inch pan or serving dish.
  9. 9
    Refrigerate until the aspic is partially set, then gently stir to distribute the meat evenly.
  10. 10
    Chill thoroughly until firm, at least 4 hours or overnight.
  11. 11
    Cut into squares and serve on a lettuce leaf with a dollop of mayonnaise.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 20.8kcal
% Daily Value *
Total Fat 1.4g3%
Saturated Fat 0.8g4%
Cholesterol 3.4mg2%
Sodium 87.1mg4%
Total Carbohydrate 2.2g1%
Dietary Fiber 1.0g4%
Sugars 0.9g
Protein 0.6g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: aspic, beef, consomme, daube, french, gelatin, glace, leftovers, pot roast, appetizer, chilled, savory, jelly, broth, clear
Read it online: https://www.chefs-mate.com/recipe/daube-glace/